Sunday, April 26, 2009

At first glance these may look like your typical cake pop made famous by Bakerella, but once you take your first bite you will realize these are not cake pops. Here take another look.

Yep, that is chocolate chip cookie dough in that pop (don't worry, there are no raw eggs). I was talking with Elyse, of the wonderful Elyse's Confectionery Creations, and she and I were wondering what we can make to be the next big thing. We have lofty dreams of opening a bakery together one day so we needed something to get us the much needed exposure. Something that had not been done before (or at least that we had not known had been done, I apologize for taking credit if you made these first) and would appeal to the masses. We came up with a few ideas, and although they seemed good, they were not exactly what we were looking for. I am not sure how this idea popped in my head, but I must have been thinking about Bakerella's cake pops. I have made cake pops and brownie pops, but had anybody made cookie pops? When I mentioned it to Elyse she was confident this was what we needed to make. We discussed technique and flavors. In the end we decided chocolate chip would be perfect since it is traditional. Then the next day Elyse came up with the great idea to also make a S'mores Cookie dough pop. So this Sunday Elyse and I baked together from either end of the country. She being in Berkeley and me being in Washington, DC, connected by Gchat.

I found these pops to be extremely delicious and simple to make. You don't have to bake anything so it is a perfect recipe when it is too hot to use the oven. Any cookie recipe will work you just need to tweek it a little to adjust for not using eggs. I hope these catch on like the cake pops have. Now when you finish here make sure to check Elyse's post.

In a medium bowl combine the flour, salt, and dash of cinnamon. In a second larger bowl, beat together the butter, sugar, brown sugar, and vanilla extract until creamy. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 20) and insert a lolly pop stick. Chill for several hours or freeze for 15-20 minutes until firm.

Melt candy melts in the microwave per directions on package. (30 sec intervals, stirring in between.) Gently dip the cookie dough ball into the candy coating by holding the lollipop stick and rotating until covered (if your lolly pop stick falls out, just dip the end in the melted chocolate and put it back in the ball). Once covered remove and softly tap and rotate until the excess chocolate falls off. Place in a styrofoam block to dry.

To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smaller the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the cookie dough pop until you reach the desired look. Return to styrofoam block to dry.

In a medium bowl combine the flour, 1/2 cup graham cracker crumbs, salt, and dash of cinnamon. In a second larger bowl, beat together the butter, sugar, brown sugar and vanilla extract until creamy. Slowly beat in the flour mixture until smooth. Stir in the chocolate and marshmallows. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 20) and insert a lolly pop stick. Chill for several hours or freeze for 15-20 minutes until firm.

Melt candy melts in the microwave per directions on package. (30 sec intervals, stirring in between.) Gently dip the cookie dough ball into the candy coating by holding the lollipop stick and rotating until covered (if your lolly pop stick falls out, just dip the end in the melted chocolate and put it back in the ball). Once covered remove and softly tap and rotate until the excess chocolate falls off. Sprinkle with remaining graham cracker crumbs. Place in a styrofoam block to dry.

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About Me

My name is Risa and I am an accountant living in the Washington D.C. area with a passion for all things sweet. I have always enjoyed baking and creating new treats, so I decided I would share it with the rest of the world. If you would like to email me I can be contacted at bakedperfection@gmail.com.